The Itsy-Bitsy Kitchen

recipes to feed your sweet tooth

You are here: Home / Desserts / Simple Pear Crisp

Simple Pear Crisp

Jump to Recipe Print Recipe

This simple pear crisp is easy to make and uses basic ingredients you probably have on hand already. It’s the perfect dessert for fall and winter!

overhead shot of pear crisp after it comes out of the oven

Huge news! Or regular news(!) unless you’re really interested in the minute details of my life.

I’ve discovered that I like pears! At least I like them in desserts. I’m still not super into eating them plain.

The dessert that converted me? This pear crisp. I’ve always thought of pears as apples’ unfortunate cousins and they were the one fruit I had zero interest in. Their flavor is lovely but ohmygoodness, they’re so sweet. And the skin is grainy. Just no thanks.

But then I saw some gorgeous pears at the store and wondered if I’d like them baked into a crisp with a crunchy, buttery topping to cut through the cloying sweetness. The pears are peeled so I don’t have to deal with the icky skin. . .

Spoiler alert: this pear crisp allowed me to enjoy that gorgeous pear flavor without having to deal with the parts of pears that I don’t like. And now I LOVE PEARS! Though to be fair, I’d love cardboard if it came topped with a buttery, oat-y crumble.

Why you’ll love this pear crisp:

  • It’s so easy to make and comes together quickly
  • The ingredients are simple and you probably have them all on hand right now
  • Minimal ingredients in the filling allow the flavor of the pears to shine through

How to make your pear crisp

First, cut 5 tablespoons of COLD unsalted butter into cubes and replace it in the fridge. The butter goes in your topping and you want it nice and chilled so you get a perfectly crumbly topping.

how to make the filling for pear crisp step by step

Next, peel, core and slice your pears. This is the most time-consuming part of the pear crisp and next time I’m going to bribe someone to do it for me. Most people are up for a little manual labor when they get to have dessert afterward right?

Combine the sliced pears with lemon juice, a tablespoon of brown sugar, and some vanilla extract, then stir until the pears are evenly coated in the sugar.

how to make the topping for pear crisp step by step

Set the pears aside and combine your cold butter with brown sugar, rolled oats, chopped almonds, and salt in a food processor.

Pulse about 10 times, until the topping is combined but still has visible chunks in it.

how to assemble pear crisp step by step

Arrange the pear filling in a greased 9-inch square baking pan and sprinkle the crumb topping over the top. Bake for about 30 minutes, until the topping is golden and you can see the pear juices bubbling.

Cool for at least 20 minutes before serving—the crisp is delicious served warm or cold but if you serve it immediately the filling falls apart.  If you want to serve it cold, you can refrigerate it, loosely covered with plastic wrap, for a couple of days.

I didn’t add any spices to this crisp, and just added a bit of vanilla as flavor so you’d really taste the pears. But if you want to mix things up feel free to try these variations:

  • substitute 1/4 teaspoon almond extract for the 1/2 teaspoon of vanilla
  • add a 1/2 teaspoon of cinnamon or a pinch of nutmeg to the filling.

All that writing about this pear crisp has me craving it again. Who’s up for peeling some pears for me? There’s dessert in it for you!

pear crisp on a plate and topped with whipped cream

Did you make this simple pear crisp? Awesome! Let me know what you think with a comment and a rating below. And post a pic on Instagram too! Tag @theitsybitsykitchen so I can see your creations! Then like IBK on Facebook and follow on Pinterest for more delicious recipes.

5 from 9 votes
pear crisp on a plate and topped with whipped cream
Print
Simple Pear Crisp
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
 

This pear crisp is an easy and delicious dessert to serve all winter long!

Course: Dessert
Cuisine: American
Servings: 8
Author: Kelsie
Ingredients
  • 5 tablespoons cold unsalted butter
  • 6 cups peeled cored and sliced pears (from 2 to 3 pounds)
  • 2 tablespoons fresh lemon juice
  • 1/2 teaspoon vanilla extract
  • 2/3 cup packed light brown sugar
  • 3/4 cup rolled oats
  • 1/2 cup almonds coarsely chopped
  • 1/4 teaspoon salt
Instructions
  1. Preheat the oven 400 degrees. Spray a 9-inch square baking pan with cooking spray and set aside.
  2. Cut the butter into 1/4-inch cubes and refrigerate while you make the filling.
  3. Combine the sliced pears, lemon juice, vanilla extract, and 1 tablespoon of the brown sugar in a medium mixing bowl. Stir to coat the pears evenly.
  4. Spread the pears into an even layer in the baking pan.
  5. Remove butter from the fridge and and combine with the oats, almonds, salt, and remaining brown sugar in a food processor. Pulse 10 to 15 times, until combined but still chunky.
  6. Sprinkle the butter mixture evenly over the pear mixture. Bake 30 to 40 minutes, until the topping is browned and the pear juices are bubbling. Cool at least 20 minutes, then serve. Store uneaten crisp loosely covered in the fridge for 2 days.
Recipe Notes

Be your butter is chilled well before you make your topping.

Comments

  2. Dawn - Girl Heart Food says


    I’d happily peel some pears for ya if you want to make this again, especially if it means I get to eat some!! I just love crisps – they’re so fall-ey to me (though, I would have no problem enjoying year round). Love your photos, girlie – you make it look too easy! Have a wonderful upcoming weekend 🙂

    Reply

  4. Miriam says

    So glad you changed your mind on the pear front 🙂 This recipe is exactly what I was looking for as I only have a crumble mix recipe with flour – yours is gluten-free so perfect for my husband! Thanks for sharing!

    Miriam xx

    Reply

  5. Mimi says

    Pears are lovely. The problem I have is that they’re perfect for about one minute, and then they’re not. But in a crisp that’s less of a problem i guess. It’s lovely.

    Reply

  6. David @ Spiced says

    Oh, I would happily peel pears all day long to get this crisp for dessert! We don’t eat a ton of pears around here, but I always crave a few in the middle of winter (after apple season is over up here). I’m laughing at your comment that cardboard would taste good with this crumble…you’re probably right! A good crumble topping is something every baker needs in his or her repertoire. Add in a scoop of vanilla bean ice cream, and I think I’d be a happy camper with this pear crisp!

    Reply

  7. Milena says


    I’d eat a pear over an apple any day so it is really refreshing to see your pear crisp. I think that even hearing the words apple crisp this time of year makes me lose interest, they are everywhere! Your creation here – BRAVO! Glad you have come around on pears:) Pears and cheese and walnuts..mmm.

    Reply

  18. Carol says


    I made this last weekend and it was the best crisp recipe I’ve ever used. I especially loved the balance of lemon and vanilla with the pears, and also the addition of almonds in the topping. I found the amount of topping was twice what I needed so I made a second batch with apples – the pear version was better. Also, my pears were so-so fresh but turned delicious after their crisping. Thanks Kelsie!

    Reply

  19. Dana says

    it’s funny because I LOVE pears, maybe even more than apples…for eating, but I haven’t baked with pears all that much. I just made a pear cardamon pie loosely following my favourite apple pie recipe and it turned out fabulously. Now, like you, I want to bake all the pear desserts! haha This pear crisp sounds amazing Kelsie! I love a good crisp or streusel on top, the mix of textures is so yummy. Ic can’t wait to try this! And definitely with lots of vanilla ice cream. Hope you’re having a great week girl! xo

    Reply

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.